36” Induction Range Recs (Ilve, AGA, Thermador, Bosch, Cafe?)
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So I’m just beginning to research mid price induction ranges,
Comments (18)You haven't heard that because you have not been frequenting "post-factual" websites. :>) Strikes me that the sales guy has a real flair for the inaccurate, particularly when it comes to induction products from Bosch. For induction in the North American market. the company has four lines for cooktops which are the 300 line, the 500 line, the 800 line, and the Benchmark line; each of the latter two lines includes an induction range. These products for the North American market are made in North Carolina, not Germany or China. As are Bosch's dishwashers for the North American market. (Tho, Bosch used to source a couple of its highest end Benchmark models from Germany and might still do so.) Now, microwave ovens would be a different story. Only, there aint "two lines." No Germans make any of the Bosch-branded nukers for the North American market. Bosch gets its residential microwave ovens from the same factories in China, Thailand, Malaysia and South Korea that make them for everybody else. IIRC, there were some threads here a few years back on Bosch sourcing some of its side-by-side fridges first from the South Korean conglomerate Daewoo and then from one of the big Chinese factories. Other Bosch fridges were made for Bosch by Whirlpool here and in Mexico. Not sure where the current Bosch fridges come from. Somewhere (Yale Appliance Blog?) I think I saw an industry report saying that Bosch and its corporate stablemate, Thermador, currently source their fridges from Acerlik, a manufacturing conglomerate based in Turkey but having factories in Turkey, Romania, Russia, China, South Africa and Thailand. Nothing like the simplistic "Chinese crap and German whatever," eh? As a complete and utter aside, I think Amana (now owned by Whirlpool) is still making microwave ovens in the USA and doing so in Iowa. However, those all seem to be commercial food service products rather than consumer/residential ones. Meanwhile..... back at the point of this thread .... so, PG, let us know how your stove search goes....See MoreRecent Experiences with Colorful Induction Ranges?
Comments (14)Yeah, function over form for sure if the two are too far in contradiction. I just have no reference point for the Italian companies and there doesn't seem to be a lot of information online. I know Viking was having some issues several years ago. Anyone know how they have been doing in the past few years, after they were bought out? I think that was in 2013, so they should be 7-8 years out now from restructuring. I'd really like to have a sense for how they are currently doing, in comparison to Wolf and Miele....See MoreHelp me pick a 36" range that meets all these criteria!
Comments (34)I am generally not a big fan of non-stick coatings. Properly seasoned bare metal cookware will get perfectly non-stick as well. But admittedly, that takes both initial and ongoing effort. Not a lot effort. But a few seconds of work each time you clean it (i.e. wipe with a thin coating of oil and never store wet). Also, with non-stick coatings you can get away with poor technique, whereas with metal surfaces you need to pay at least some attention to temperature management. You should always add your ingredients to a hot griddle. If it gets too cold, it won't be non-stick. Takes a while to learn, but will become second nature soon enough. On the upside, metal surfaces can be used with metal tools and won't get damaged by surface scratches. And they also are more versatile. You can cook high-heat foods (e.g. steak) on a metal surface. But Teflon based coatings need to be carefully handled and should never get too hot. Teflon starts degrading at surprisingly low temperatures. It's perfectly okay for making pancakes, but don't use it to fry meat, hashbrowns, vegetables, ... The damage won't be immediately obvious, but it starts as soon as you overheat the griddle. As for the choice of metal, cast iron and carbon steel is a little easier to season. Aluminum does accept seasoning, but it takes a little longer to get there. It handles a little differently from iron when cooking and that might sway your decision. I also hear good things about chrome plating, but I haven't used that myself. The nice thing with overlay griddles is that you can buy more than one. If you find you aren't happy with a particular material, you can always revisit that decision without horribly breaking the bank. A built-in griddle doesn't usually give you that option....See More36” Induction Ranges (AGA?)
Comments (31)That's disappointing if the range has been discontinued. For anyone reading in the future, I am referencing the AGA range pictured above (AMPRO36INSS) with the full sized oven and window. Other 36 inch AGA models have smaller ovens with no windows....See MoreRelated Professionals
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